Spaghetti with lentils, and aubergine veggie-balls: Jacob Kenedy’s autumn pasta recipes

Jacob Kenedy, a chef known for his culinary creations, has shared two autumn pasta recipes that offer plant-based comfort and complex umami flavors. One recipe features a humble yet delicious spaghetti with lentils, a dish Kenedy describes as a personal and family favorite for its comforting earthiness, balanced by grassy olive oil and parsley. The second recipe is a vegetarian take on spaghetti and meatballs, utilizing aubergine veggie-balls as a meat-free alternative to traditional polpette. Kenedy highlights the versatility of "balls" (polpette) beyond meat, specifically praising courgette and, especially, aubergine for its rich and velvety texture. These recipes provide hearty, meat-free options for the autumn season, aligning with the "cucina povera" tradition of humble, flavorful meals.